Risotto With Autumn Vegetables

Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 medium leek, rinsed well, dried, cut into 1/4-inch dice (white part only)
• 4 cups chicken broth, preferably homemade (or as needed)
• 2 cups italian short-grain rice (such as Arborio or Tesori)
• 1 small carrot, pared and cut into 1/4-inch dice
• 1 small turnip, pared and cut into 1/4-inch dice
• 1 small celery rib, cut into 1/4-inch dice
• salt & freshly ground black pepper
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup diced canned Italian plum tomato
• 1 garlic clove, minced

Directions

1. 1

   Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir inleek and cook, stirring occasionally, until leek is tender and wilted, about 10 minutes.

2. 2

   Meanwhile, pour broth into small saucepan. Heat until hot and keep hot over very low heat.

3. 3

   Add rice to leek, increase heat to medium, and cook, stirring constantly, until edges of grains are transparent, about 5 minutes.

4. 4

   Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.

5. 5

   Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender, but still slightly firm at the center; it should take about 20 minutes from time first liquid is added. Season to taste with salt and pepper halfway through cooking and stir in carrot, turnip and celery.

6. 6

   Stir enough broth into risotto to make it creamy. Remove from heat and stir in remaining butter, the cheese, tomatoes, and garlic. Taste and adjust seasonings. Serve hot.